- 500 g (about 2 cups) chopped Cococo Semi-Sweet or Bittersweet couverture chocolate
- 250 g (1 cup) full fat 35% whipping cream (VEGAN option – substitute 3/4c + 1 tbsp full fat coconut milk, well shaken)
- 3 oz (6 tbsp / 85 g) unsalted butter (VEGAN option – omit butter or use vegan butter)
- Cococo Powder (optional)
- Chocolate Shavings (optional)
- Melt the chocolate slowly and completely over a double boiler or in the microwave at 30 second increments, stirring after each time, taking care not to burn the chocolate by heating it too quickly.
- In a separate pot, warm the whipping cream just to boiling; remove from heat and melt the unsalted butter into the cream.
- While stirring, add the melted chocolate to the cream and butter in the pot
- Pour and spread the mixture into a baking tray with a minimum 1” rim. Let cool in fridge till the mixture is hard; about an hour.
- Scoop small pieces with a melon-baller or a coffee spoon. Roll pieces by hand into round or oval shapes.
- Roll the Truffles in cocoa powder, icing sugar, or anything light. We used : crushed candy canes; crushed ginger snap cookies; toasted coconut; a blend of Matcha tea and icing sugar; hazelnuts and cocoa nibs; cherry sugar crystals; a blend of coffee, sugar and cinnamon.
Store finished truffles in the fridge in a sealed container for up to 14 days (the crunchier coatings will soften the longer they are in the fridge).
Allow truffles to warm to room temperature for 20 minutes before enjoying the full flavour of the chocolate.
The truffle centre mixture freezes well and can be thawed in the fridge until it is workable (about 24 hours), at which time you can roll it and enrobe it in any coatings of your choosing.